This document summarizes my training experience at Takesan Ramen, which was conducted in two phases: an initial 10-day immersion in August 2025, followed by a 3-day advanced session in October 2025. The primary objective of this 13-day training was to master the operationalworkflow and management principles of Takesan Ramen in preparation for opening a franchise in Africa. My interest in this project was solidified during an initial visit in February 2025, where I was impressed by the exceptional efficiency of the service, capable of serving a customer in under 4 minutes from the time of order.
My training focused on two major areas of competency:

1. Operational and Organizational Skills:

• Situation: A ramen restaurant environment demands flawless organization to
  ensure smooth service.
• Task: My mission was to understand and apply the preparation protocols that
  enable fast and consistent service.
• Action: I rigorously followed the standardized preparation steps each day. I
  learned the importance of anticipation and adherence to procedures to ensure
  every ingredient and workstation was ready before service began.
• Result: This discipline allowed me to understand how upstream preparation is
  directly linked to performance during peak hours, reducing stress and errors.
  
  

2. Technical Kitchen Skills:

• Situation: The rapid assembly of ramen requires precise and efficient
  technical skills.
•  Task: I needed to master basic techniques, such as cutting vegetables and the
  daily preparation of essential ingredients.
• Action: Initially, my execution speed was limited as I learned the proper
  movements. Through repeated practice and a focus on detail, I gradually
  automated these tasks.
• Result: I significantly improved my fluidity and speed, enabling me to
  perform preparation tasks efficiently and integrate productively into the
  kitchen's workflow.

The most formative part of my experience was managing service during peak customer times.

• The Challenge: During my final session in October, the challenge was to maintain
  impeccable quality and speed during the lunch rush, when demand is at its highest
• My Approach: I was assigned to the ramen topping station. To be effective, I had to
  memorize the exact location of every ingredient and the specific composition of the
  different types of ramen. My role was to maintain a constant production flow, enabling us
  to serve 3 to 4 bowls of ramen every 3 minutes.
• The Outcome: On my last day, I actively participated in an intense 3-hour service during
  which we served over 140 customers. This experience was extremely rewarding. It
  allowed me to transition from an observer to an active participant capable of managing
  pressure, working as a team, and upholding high-quality standards in a demanding
  environment.

This training has provided me with foundational skills for the future success of the franchise. The
three most important lessons learned are:

1. Preparation is Key: Excellent service is the result of methodical preparation.
2. Speed Comes from Precision: Repetition and mastery of technical skills are essential.
3. Calm Under Pressure: The ability to stay focused and organized during peak times is
crucial.

I intend to use these skills to establish solid operational standards for the future franchise in
Africa. The principles of preparation, speed, precision, and composure will be the pillars upon
which I will build my team's training and the restaurant' management to ensure its success.

Written by Marick Mandji